Recipe courtesy of Martha Mae and Erik Salitan
Talarik Creek Lodge, Iliamna, Alaska
2 fresh 6-in rosemary sprigs, about 1 tbs chopped
2 salmon fillets with skin, (in this recipe it was 1 1/2 to 2 lbs of Talarik Creek sockeye)
2 cloves of garlic
1/4 cup olive oil
Salt and Pepper to taste
Whisk together the olive oil, juice of one lemon, 2 cloves of minced garlic, salt and pepper.
Place salmon in a Ziploc bag or glass dish and coat on both sides with marinade. Marinate for 15-20 minutes.
Prepare BBQ grill by lightly applying oil to the grill. Heat grill to medium high or bring coals to a medium high temperature.
Remove salmon from marinade and shake off excess oil Discard marinade. Place on medium high grill, skin side down and cover with fresh rosemary sprigs.
Close BBQ grill and let bake for 4-6 minutes, until salmon is opaque. Remove salmon from the grill with a spatula and plate.